










Raspberry sponge 150ml raspberry yogurt 150ml vegetable oil 100g frozen raspberries, thawed 200g self raising flour 140g caster sugar 2 large eggs pink food colouring, optional Preheat the oven to 180C/350F/Gas 4 Grease and line the bottom of an 8inch round sandwich tin. Put the yogurt, oil and raspberries in a food processor and blend. Sieve into a measuring jug until you reach 300ml to remove the seeds and discard the rest. Mix the dry ingredients plus a pinch of salt. Crack the eggs then add in the raspberry mixture and mix until smooth, if using quickly stir in some food colouring. Bake in a preheated oven for 35-40 minutes. |
Chocolate sponges 8oz butter/margarine 4oz caster sugar 4oz light muscavado sugar 6 ¼ oz self raising flour 1 ¾ cocoa powder 1 ½ tsps baking powder 4 large eggs Preheat the oven to 180C/350F/Gas 4 Grease and line the bottom of two 8 inch round sandwich tins. Cream the butter/margarine and sugar together until fluffy, add the rest of the ingredients and mix together until combined. Pour into the tin and tap on the worktop. Bake in a preheated oven for 25-30 minutes. |
White chocolate cream 450ml double cream 110g white chocolate 1 ½ tbsps freeze dried raspberries, plus extra for sprinkling Melt the white chocolate and set aside to cool. Whip the cream until soft peaks appear. Once the white chocolate has cooled to room temperature mix into the cream then fold in the freeze dried raspberries. |
Chocolate icing 50g butter at room temperature 120 icing sugar 25g cocoa powder 1 tbsp water Beat the butter until light and fluffy (about 5 minutes with an electric mixer), slowly add the icing sugar until all of it is combined. Add the cocoa powder and water and mix until everything is fully incorporated. |
Assembling Once the cakes have cooled, roughly level the tops if needed. Start with a chocolate layer and place on a board, spread a thin layer of the chocolate icing over the sponge then spread a third of the cream over the chocolate icing. Stack the raspberry sponge on top of the cream and repeat the process. Once you've placed the second chocolate sponge on top cover this with chocolate icing. Place the remaining cream into a piping bag with a large nozzle or hole, pipe the cream around the outside of the sponge and sprinkle with freeze dried raspberries. Keep refrigerated. |

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